Mapo Tofu - Marinade for Ground Pork, tapioca, soy sauce, tofu, leeks, onions, black beans, chili beans paste, stock, corn, Szechuan pepper, olive oil wok stir fried, served with white boiled rice.
Chinese Noodles - Tofu & hazelnuts Exciting flavours permeate this easy veggie recipe.
£ 5.00 Curry Club Wednesday 12.30pm 7.00pm Bookings Only
Curry Club - Each week 1 different curries from the world to try chicken, pork, beef, lamb, fish dishes cooked from fresh, full of flavour with some smoked meats.
Curry - is a generic term primarily employed in Western culture to denote a wide variety of dishes originating in Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian or Fijian.
1 Chefs Section Main Dishes Each Week Like -
Vietnam - In Vietnam, curry is called cà ri. Vietnamese curry features coconut milk, potato, sweet potato, taro roots, chicken garnished with cilantro and green onion.
Rogan Josh - Curried chicken lamb with a brilliant red gravy whose color is derived from a combination of Kashmiri chillis.
Philippine - In the Philippines, mostly a linear range of curry potatoes, bay leaf, coconut milk, and sometimes lemongrass and carrots to complement. A typical curry dish would be usually of either pork or chicken.
Karnataka - The curries of Karnataka are typically vegetarian and with meat and fish around mostly coastal areas. They use a wide variety of vegetables and spices and coconut and jaggery are common tastes.
Indonesia - Indonesia curry is called Kari or kare. The most common type of kari consumed in Indonesia is kari ayam chicken curry and kari kambing chicken meat curry. Sumatran cuisine often reflect Indian influences, including curry.
Maharashtra - The curries of Kathara vary from mildly spicy to very spicy and include vegetarian, mutton, chicken and fish. Coastal Maharashtrian - Konkani - curries use coconut extensively along with spices.
China - Chinese curries, typically consist of chicken, beef, fish, lamb, or other meats, green peppers, onions, large chunks of potatoes, and a variety of other ingredients and spices in a mildly spicy yellow curry sauce.
Burmese - The principal ingredients of almost all Burmese curries are fresh onion, which provides the gravy and main body of the curry, Indian spices and red chilies.
Punjab - Punjabi curries are mainly based upon masalas. which is either a blend of dried spices, or a paste made from a combination of spices and a base of garlic, ginger, onions and tomatoes.
Thailand - Thai cuisine, curries are called kaeng, and the usually consist of meat, fish vegetables in a sauce based on a paste made from of chilies, onions or shallots, garlic.
Curry Goa - Vindaloo have become well known in Great Britain, where the name is usually used simply to indicate a fiery dish of lamb or chicken frequently including potatoes.
Jamacian Curry - Curry chicken is a popular party dish in Jamaica and at a 'big dance' a local expert or 'specialist' is often brought in to cook it.. It is considerably more mild than the equivalent dishes from the Indian subcontinent and is flavoured with a spice mix that is typical of Indo-Jamican cooking and Scotch Bonnet Peppers; it is served with pea rice.
Malaysian Curries - Chicken typically used with curry powders rich in turmeric, coconut milk, shallots, ginger, belacan shrimp paste, chili peppers, and garlic. Tamarind is also often used. Rendang is another form of curry consumed in Malaysia
Singapore Curry - Beef is a tradional curry dish cooked with vegetable oil eschalots Yeo’s Singapore hot curry sauce bamboo shoot slices coconut milk desiree potatoes bunch gai laan served with steamed rice.
Tibetan Curry - Chicken fenugreek seeds olive oil coarsely chopped ginger, minced garlic cloves, coriander, cumin, curry powder, turmeric, tomatoes, coarsely chopped, hot pepper, served with steamed rice.
Sri Lankan Curry - Is one of the most complex cuisines of South Asia. Sri Lankan Curry, Chicken Cloves, cinnamon, onions, garlic, ginger, chilli, tomatoes, lemon grass, cayenne chillies, coconut mile, served on a bed of white rice.
Vindaloo - Is an Indian curry dish popular in the region of Goa. The cuisine of the Mumbai-based East-Indians also includes a variation of the dish. However, it is known globally in its Anglo-Indian form as a staple of curry house menus, often regarded as a fiery spicy dish, though it is not necessarily the hottest dish available.
Butter Chicken - Many versions of the recipe exist for the recipe, typically dressed chicken is marinated overnight in a yogurt and spice mixture usually including garam masala, ginger, garlic paste, lemon or lime, pepper, coriander, cumin, turmeric and chili. The chicken is grilled, roasted or pan fried. The sauce, is made by heating and mixing butter, tomato puree, and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and fresh cream. Cashew paste can also be added, and will make the gravy thicker.
Achari Chicken Curry Tangy - Chicken breasts diced chopped onions, tomatoes, garlic paste, ginger paste, yogurt, Kalonji, (nigella seeds), methi dana (fenugreek seeds), whole Zeera (cumin seeds) Saunf, (fennel seeds) Bhuna Zeera, (roasted cumin powder) Red Chilli Powder, Haldi (turmeric powder), green chilies lemon juice fresh coriander to garnish served with stemmed rice.
Tamatar Murghi - Chicken breasts diced chopped onions, cloves garlic, ginger, olive oil, cumin, turmeric, salt black pepper, cardamom, cinnamon, cloves, bay leaves, nutmeg, plum tomatoes, coriander to garnish served with stemmed rice.